Hello lovelies,
whenever friends come over for drinks, there has almost always been a big platter of these sesame cauliflower wings on the table lately. The florets are dipped in a savory batter and in panko, baked until crispy in the oven and then tossed in a sticky sesame sauce made with soy sauce, maple syrup and ginger. You don't need to deep fry anything, and still every bite is crunchy.
I also make crispy oven-baked cauliflower for my vegan Caesar salad with crispy cauliflower, where it comes together with chickpeas and a creamy dressing. The wings here are the sweet and salty version for sharing, and the kids always reach for them first.
How the coating gets really crispy
The secret is the double layer. First each floret goes into a thin batter of flour, plant milk, garlic, smoked paprika and soy sauce, then into the coarse panko breadcrumbs. Panko is lighter than regular breadcrumbs and turns a lovely golden brown in the oven. Place the florets on the tray with a little space between them and turn them once, then they brown on all sides.
I cook the sauce while the cauliflower is in the oven. It thickens with a little cornstarch and gets a handful of sesame seeds at the end. After glazing, the wings go back into the oven for 5 minutes, so they stay crispy despite the sauce.
If you like Asian finger food, you should also try my vegan bao buns with pulled mushrooms. Together with the wings, a few edamame and a cucumber salad they make a really lovely buffet for an evening with friends.
As a main dish I serve the wings with rice and a fresh cucumber salad, and then the amount is enough for 3 people. On cold days, when I fancy cauliflower in something warming, it often ends up in a curry with red lentils instead.
I also love sesame and a sweet and salty glaze on potatoes, for example in my salad with sesame potatoes and chickpeas. It tastes just as good lukewarm as it does cold.
I can't wait to hear how you like the wings. Tell me in the comments which dip you enjoy them with most.
